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Zucchini and Potato Tomato Soup

The Little Kitchen
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Corn, frozen or fresh

1 tbsp

Italian parsley

3

Potatoes, medium sized

1/4 tsp

Thyme, dried

1 14 ounce can

Tomatoes

1/2

White onion, diced (about 1/4 cup)

2

Zucchinis, quartered and then chopped (about 2 cups)

2 15 ounce cans

Chicken broth, low sodium

1

Salt & pepper

1 tbsp

Olive oil